What's Cookin?

I have been obsessed with sketching and that has been just about all I mention in my blog (well, except for the obligatory grandchildren mentions). But I have a life. Really I do! So I thought I would post a few of the other things I am doing this month.

Knitted fingerless mitts, left is flat knit pair from two years ago.
Right is circular knit pair that were just finished. 

First, my knitting. I started knitting two years ago in December by making the fingerless mitts on the left. As you can tell, I wear them a lot because I love the jewel-like tones of the Lion brand "Landscapes" yarn. But I am annoyed by the seam needed for the flat knit pattern. So I tried again with the same pattern and yarn, but using circular methods. Clearly, my gauge has tightened with experience. And I am apparently thumb challenged because both pairs have one thumb longer than the other. The new pair is too small for me, but too long for my 7 year old granddaughter. Maybe a small women's size?

Poway has a Farmer's Market every Saturday morning. I don't usually get there because I am involved in other activities on Saturday, but occasionally I stop for things I can't get elsewhere. Like Giant Kohlrabi. Unfortunately, the last several weeks there have been no kohlrabi at the only booth that grows them. But I have picked up a few other things. I sketched it last Saturday, trying to focus on the amusing sign, but it doesn't look clear. An urban sketcher I am not, at least not yet. The sign indicates NO dogs, NO ducks, and NO elephants! As you can see, the dog owners are unfazed. but I didn't see any elephants!

#Inktober2019, Poway Farmer's Market 10/26/19
"NO dogs, NO ducks, NO elephants"

Last week at the farmer's market, I splurged on a growler of designer Kombucha, a fermented beverage made from black and/or green tea with added flavors. Kombucha is one of my tea/fermentation passions, but my SCOBY (Symbiotic Culture Of Bacteria and Yeast) is not producing the kind of flavor and carbonation that I love in my 'buch. So it is time to grow a new one from fresh kombucha. The last time I tried from my favorite store brand the culture did not grow strongly and was less than satisfactory, so I decided to try again with "chef-made" kombucha. The seller (clearly not the producer) claimed that no carbonation was added to the keg (not sure I believe that) and I loved the fizz and flavor. To grow a new SCOBY, I scald a jar, add one to two cups of fresh kombucha, cover with an air permeable top, leave at room temperature for about one week. On the left is a picture of the new SCOBY after 6 days. It grew very well (the red color is from the berry tea they used in the fermentation). After a week, I added it to my gallon kombucha jug in a half gallon brew of green, black, and mint tea and 1/2 cup sugar. On the right is a picture of the SCOBY on the brew after 3 days. It is growing strongly.

Kitchen, October 2019. In front is a jar growing the new
 Kombucha SCOBY.

Kombucha brew with new SCOBY
after 3 days at room temperature.

I was going to crop out the background of the SCOBY starter jar, then realized it is a good cross-section of my kitchen pursuits.

In the picture with the new SCOBY you can see my sprouting container with a mix of alfalfa, clover, radish, fenugreek and lentils on the far left. This time of year, with warmer temperatures in my kitchen, it takes about 5 days to grow to the size I prefer.

In the middle left behind the jar is an heirloom pumpkin that I bought when they went on sale last year. More on that in a minute.

Hanging on the wall is my homegrown Stevia plant drying for the winter. I don't eat sugar and don't like the flavor and processing of store bought stevia so I tried growing my own. I add a couple of leaves to teas and smoothies. I like the flavor of fresh leaves better than dried, which add a taste that reminds me of dried alfalfa, but stevia is a warm weather plant so I don't expect it to grow in the winter. But then again, this is my first year so I might be surprised.

in the middle right is my pottery onion pot, made during my clay-throwing period. On the far right is my InstantPot, a deeply appreciated gift from my daughter-in-law. My favorite uses are Indian cookery and cooking dried beans without having to plan ahead to pre-soak. Love it!!

Unknown variety of heirloom squash, raw and baked.

This time of year I stock up on winter squash. Usually Butternut because it is most available. In November, the pumpkins and unusually colored squashes get marked down. I'm not a fan of the flavor of pumpkin and I prefer to make pies from butternut squash. My favorite squash is Buttercup, but although common in Michigan, I rarely find them out west. Last year about this time, a basket of large heirloom squashes was marked down to $0.99 each, so I bought two. One quickly rotted and the other has been sitting on the counter being decorative for a year. With butternut, the insides would be dried, sometimes moldy, with sprouting seeds and stringy flesh long before a year was up. I almost threw out this squash, but decided to check it. It is as moist, smooth and full of flavor as a fresh squash. I am amazed! I can't find a picture of an heirloom squash that looks the same. Maybe a Jarrowdale cross, as they are known for keeping a long time.

After baking slices of squash smeared with olive oil, salt, and spices I made soup with it. There is no sweetness to this squash, but a rich and complex flavor much better than pumpkin (which is actually a squash). The remaining half will make great pie after roasting and pureeing. I experimented with sweet potato banana pie to see if I could make it sugar free. It turned out okay except for the banana flavor. This time I will try adding some stevia leaves and dates to the puree.

#Inktober2019 10/29 Wilted Dahlias.

It was hot, dry, and windy when I went to the farmer's market last weekend. So I got a good deal on some wilted dahlias, which are still sitting on my counter. I missed two days of Inktober sketches but the flowers were my inspiration today. Inktober is almost over. I loved it!

About those Hamsters

I like having pets. I have lived on a farm, then our homestead, then in a succession of rented houses and apartments. Someday I may write about all the pets, livestock, and dogs over the last 45 years. I distinguish dogs from pets in my life because from the first dog as a senior in high school, I trained my dogs to do a job. I've always had working dogs, especially Australian Shepherds. My last dog, Chynna, was the epitome of my dog experience. She was trained in obedience, agility, assistance work and rudimentary scent work. She died almost three years ago just short of her 15th year. I don't feel like I have the time or energy to properly train a dog at this stage of my life. 

But the house felt too quiet and empty with no other living things. I wanted something that required minimal cage upkeep, relatively quiet, cute and fun to watch. I raised fancy rats for years, they are great and interactive companions, but needed to have the cage cleaned frequently and do not fare well with the heat in my usually unconditioned home. I wanted a desert animal, but gerbils (used to raise those too) are illegal here in southern California. 

Enter the dwarf hamster. From the deserts of Siberia, they can take the heat (up to 85 in my house) that my rats had suffered from. They urinate much less than rats and will use a litter box so their cage does not get very smelly. They are so small and adorable to watch and look at. I started with 4 robo hamsters (adopted through Craigslist), unbearably cute and tiny but not interactive. They really didn't seem to notice my existence. The next adoption was of two sister Campbell dwarf hamsters. Not as tiny, but they react to my presence. 

My first hamster study:

The top three are of Sydney, she loves to climb on the bars of her cage and sometimes wave her arms through the bars to try to get treats.

The bottom two sketches are Paris, only seen from above because she lives in a large plastic tub. I intend to do more hamster study sketches because they are so much fun.